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Drizzled Gingerbread Biscotti

Name: Drizzled Gingerbread Biscotti
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 3-1/2 dozen.
Cuisine: Europe, Italian
Ingredients: 7 tablespoons butter, softened; 1 cup sugar; 3 large eggs, room temperature; 1/3 cup molasses; 2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 1 cup whole wheat flour; 5 teaspoons ground ginger; 2 teaspoons ground cinnamon; 1-1/2 teaspoons ground cloves; 1/2 teaspoon coarsely ground pepper; 1/4 teaspoon ground nutmeg; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup finely chopped crystallized ginger; 1-1/4 cups white baking chips; 1-1/2 teaspoons shortening; Red Hots

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Test Kitchen Approved

Total Time

Prep: 35 min. Bake: 35 min. + cooling

Makes

3-1/2 dozen

After stumbling across a community recipe for gingerbread biscotti, I made several batches and tweaked it to our tastes. These became an instant obsession at our house.—Susan Board, Palmer, Alaska

Drizzled Gingerbread Biscotti Recipe photo by Taste of Home

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Ingredients

7 tablespoons butter, softened
1 cup sugar
3 large eggs, room temperature
1/3 cup molasses
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 cup whole wheat flour
5 teaspoons ground ginger
2 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1/2 teaspoon coarsely ground pepper
1/4 teaspoon ground nutmeg
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped crystallized ginger
1-1/4 cups white baking chips
1-1/2 teaspoons shortening
Red Hots

Directions

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, molasses and vanilla. In another bowl, whisk flours, spices, baking powder and salt; gradually beat into creamed mixture. Stir in crystallized ginger.
Divide dough in half. On an ungreased baking sheet, shape each half into a 14x2-in. rectangle. Bake until firm to the touch, 20-25 minutes.
Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place upright 1-in. apart on ungreased baking sheets. Bake until golden brown, 12-14 minutes. Remove from pans to wire racks to cool completely.
In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti. Decorate with Red Hots.

Nutrition Facts

1 cookie: 124 calories, 4g fat (2g saturated fat), 19mg cholesterol, 90mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 2g protein.

Drizzled Gingerbread Biscotti

Ingredients

Directions

Nutrition Facts

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